These simple gluten free pumpkin cookies are dairy free too with maple cream cheese frosting.
Start by combining the butter, egg, vanilla, and sugars in a stand mixer. Cream them together on low for 30 seconds.
Chill the dough for 20 minutes. While the dough is chilling preheat the oven to 350ºF. Line a baking sheet with parchment paper and scoop the cookie dough onto it with a cookie dough scooper spacing them 2 inches apart. Bake for 15 minutes.
Allow the cookies to cool and then make the frosting by adding the cream cheese and butter to a stand mixer for 30 seconds, scrape the sides and then add the powdered sugar, maple extract, cinnamon and coconut milk. Blend on medium speed for 1 minute scraping the sides halfway through. Once the cookies are cool frost and serve. Store in the fridge. Enjoy